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Street Corn Chicken Rice Bowl is your answer when you crave a satisfying bowl bursting with spicy brightness and comforting textures. You get juicy grilled chicken, a creamy-tangy street corn salad, and fluffy cilantro-lime rice all assembled with fresh toppings. Inspired by Mexican street food, this bowl is a family favorite and it always disappears fast when I set it on the table. It works just as well for busy weeknights as it does for meal prep or impressing friends at a casual get-together.
I first whipped up this bowl when I needed an energetic meal before soccer practice. My husband now requests it whenever corn is in season and we both agree it is even better as leftovers.
Ingredients
- Boneless skinless chicken breasts: Only fresh and plump pieces will give you that juicy grilled bite
- Olive oil: Adds moisture and helps the marinade soak into the meat opt for high–quality extra virgin oil for best flavor
- Lime juice: Brings zing and brightness squeeze fresh limes for the liveliest taste
- Fresh cilantro: Chopped for herbal brightness always use leaves without any limpness
- Ground cumin: Gives earthy warmth
- Smoked paprika: Lends a deep smoky undertone Spanish smoked paprika works beautifully here
- Garlic cloves: Minced fresh cloves make all the difference
- Salt: Balances all the sharp spicy flavors use fine sea salt for more even seasoning
- Black pepper: Cracked freshly for bold aroma
- Grilled corn kernels: Aim for charred bits for authentic street corn flavor fresh cut corn is best but frozen or rinsed canned work well too
- Mayonnaise: Creamy base for the corn salad choose real mayo for better body
- Feta or cotija cheese: Crumbled for salty tangfulness cotija is more traditional but feta is a tasty swap
- Red onion: Diced for sharp bite choose vibrant purple onions without bruising
- Chili powder and paprika: For color kick and warmth check the freshness so you get bold flavor
- Avocado: Choose ones that yield slightly to the touch for creamy slices
- Cherry tomatoes: Look for bright firmly ripe tomatoes for juicy bursts
- Black beans and jalapeño slices: Optional but great for protein and a little extra heat
- Sour cream: For tangy creaminess pick full-fat for richness
- Lime wedges: Garnish for squeezing always use freshly cut wedges for aroma
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together olive oil lime juice cilantro garlic cumin smoked paprika salt and pepper in a medium bowl until well combined. Add the chicken breasts coat thoroughly and cover. Refrigerate for at least 30 minutes but up to 1 hour gives even more flavor. Flip chicken halfway through marinating if possible.
- Grill the Chicken:
- Heat your grill to medium temperature. Oil the grates lightly to prevent sticking. Remove chicken from marinade shaking off excess. Place the chicken on the grill and cook for about 8 to 10 minutes on each side. Do not flip too soon so you get nice grill marks and locking in juices. Check the internal temperature with a thermometer aiming for 165 degrees Fahrenheit in the thickest part. Let the chicken rest on a cutting board loosely covered for around 5 minutes so the juices redistribute then slice into thin strips across the grain.
- Prepare the Street Corn Salad:
- While grilling the chicken, grill the corn kernels in a grill basket or wide skillet until some edges are charred but most kernels are still vibrant and juicy. Set aside to cool a few minutes. In a large bowl combine the grilled corn mayonnaise crumbled feta or cotija cilantro lime juice chili powder paprika and diced red onion. Stir gently to coat every kernel. Taste and adjust salt and pepper as needed.
- Assemble the Bowl:
- Spoon cooked rice into wide shallow bowls. Fan sliced chicken over the rice. Scoop the street corn salad on top of the chicken or alongside as you like. Add avocado slices halved cherry tomatoes and any other toppings you enjoy. For a creamy touch add a generous dollop of sour cream on top and finish with a bright squeeze of lime juice all over.
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The grilled corn is my favorite part because it brings a roasty sweetness that instantly reminds me of summer family cookouts. My kids love adding extra cheese to their bowls and we have fun mixing in different toppings every time.
Storage Tips
Store components separately in airtight containers so things stay fresh. The grilled chicken and rice can both be reheated easily in the microwave with a splash of water to keep things moist. The street corn salad holds up well for about two days just stir before serving.
Ingredient Substitutions
No grill. Cook chicken in a heavy skillet or bake at four hundred degrees until done. Out of cotija. Use feta or even queso fresco. Vegan option. Swap grilled tofu for chicken and use plant-based mayo and cheese.
Serving Suggestions
Set this out as a build-your-own bowl bar at parties so everyone crafts their perfect combo. Serve with a refreshing side like watermelon or a simple cucumber salad. Hot sauce and tortilla chips make fun crunchy extras if you want.
Flavor Inspiration
Street corn or elote is classic Mexican fair food and the inspiration for this bowl. Grilled corn with mayo cheese and chili is an irresistible combo that translates perfectly into dinner bowls.
Frequently Asked Questions
- → Can I use canned or frozen corn instead of fresh?
Yes. Canned or frozen corn works well—just grill or sauté briefly to add char and bring out sweetness before mixing into the salad.
- → What protein alternatives can I use?
Try grilled shrimp, steak, tofu, or even pulled rotisserie chicken for different flavors and dietary needs.
- → How do I make the dish ahead?
Cook the rice, grill and slice the chicken, and prepare the street corn salad up to two days ahead. Assemble just before serving for best texture.
- → Is this bowl customizable?
Absolutely. Swap out rice types, add black beans for extra protein, or adjust toppings like avocado and jalapeños to suit your taste.
- → What is the best way to grill the chicken?
Marinate chicken for at least 30 minutes, then grill over medium heat until juices run clear and the internal temperature reaches 165°F.
- → Can I prepare it without a grill?
Yes. Use a stovetop grill pan or bake the marinated chicken in the oven at 400°F, turning once, until cooked through.